Aubergine et crevettes à la créole
L’aubergine tendre, les crevettes, l’oignon, le poivron, le céleri et l’ail cuisent ensemble au four pour former un gratin réconfortant, relevé juste comme il faut par les épices créoles. C’est un plat riche, savoureux et facile à servir à la cuillère, comme s’il venait de la meilleure recette familiale.
Ingrédients
- 2eggplantsAmount2Ingredienteggplants,Preparationchopped into large chunks, chopped into large chunks
- 1 stickbutterAmount1 stickIngredientbutter,Preparationhalved, halved
- 1onionAmount1Ingredientonion,Preparationdiced, diced
- 1green bell pepperAmount1Ingredientgreen bell pepper,Preparationdiced, diced
- 1celeryAmount1Ingredientcelery,Preparationdiced, diced
- 2 clovegarlicAmount2 cloveIngredientgarlic,Preparationminced, minced
- 1 lbmedium raw shrimpAmount1 lbIngredientmedium raw shrimp,Preparationchopped, chopped
- Creole seasoningIngredientCreole seasoning
- Salt and freshly ground black pepperIngredientSalt and freshly ground black pepper
- 3/4 cupplain bread crumbs
Préparation
- 1
In a large skillet over medium heat, sauté eggplant in ½ stick butter until soft. In a separate skillet over medium heat, sauté onion, bell pepperAmount1Ingredientgreen bell pepper,Preparationdiced, and celery in ½ stick butter until softened. Stir in garlic. Add chopped shrimp and sauté another 2 minutes.
- 2
Preheat oven to 350°F.
- 3
Add the sautéed vegetables and shrimp to the eggplant and mix well. Season with Creole seasoningIngredientCreole seasoning, salt, and pepper. Spread the eggplant and shrimp mixture into a greased 9x13-inch or 3-quart baking dish. Sprinkle with bread crumbs.
- 4
Bake uncovered for 30 minutes. Remove from the oven and allow to set for 10 minutes uncovered before serving.
Cuisinez-la avec la recette originale
Cette recette vient de bestrecipes.co. Leur page propose les photos, les notes et les astuces de l’auteur : le meilleur endroit pour la cuisiner.
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